Recipe: <!-- -->Carrot Cake Babka<!-- -->
This utterly irresistible take on traditional cinnamon-and-sugar babka is packed with carrots, walnuts and raisins. Having the butter and eggs at room temperature is key to ensuring the ideal texture...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Food processor
- Hand mixer
- Loaf pan
- Cooling rack
- Rolling pin
- Pastry brush
- Oven
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 3/4 cup warm reduced-fat (2%) milk (105° to 115°)
- 1 tablespoon plus 1 cup firmly packed light brown sugar, divided
- 2 packages (0.25-ounce) active dry yeast
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 3/4 cups whole wheat pastry flour
- 2 teaspoons ground cinnamon, divided
- 1 1/4 teaspoons fine sea salt, divided
- 1 teaspoon grated nutmeg
- 3/4 cup (1 1/2 sticks) softened unsalted butter, divided, plus more for the bowl and pans
- 4 eggs, at room temperature, divided
- 1 tablespoon pure vanilla extract
- 1 1/2 pounds carrots (about 9 medium), chopped, steamed until tender and cooled
- 1 1/2 cups walnut halves or pieces
- 1 cup golden or regular raisins
- 1/4 pound Neufchâtel cheese
- 1 cup powdered sugar
- 1 teaspoon reduced-fat (2%) milk
- fine sea salt
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